Topolobampo

TOPOLOBAMPO | 445 NORTH CLARK STREET | CHICAGO |  312-661-1434

LOCATION AND HOURS

 

LOCATION: Topolobampo is located on Clark Street, just south of Illinois Avenue, in Chicago’s River North neighborhood. Valet parking is available.
ADDRESS: 445 North Clark Street – Chicago, IL 60654
HOURS:  

Wednesday: 6:30 p.m. seating
Thursday, Friday & Saturday: 5:30 p.m. & 8:30 p.m. seatings

TOPOLOBAMPO WILL BE CLOSED ON THANKSGIVING

GIFT  CARDS Give the gift of Topolo.  SHOP GIFT CARDS HERE
CURRENT MENU The Food of Oaxaca: Exploring and Honoring Day of the Dead

The Topolo experience is back in our beloved dining room. Begin your night with snacks and drinks in our front-room lounge, then move into our main dining room for the complete, Michelin-starred chef’s tasting menu experience. Our award-winning wine pairings, plus a reserve spirits list completes the evening. We accommodate dietary restrictions & follow all safety & sanitation protocols, including filtering the air with HEPA filters.

Rick and Deann Bayless, Proprietors
Meagan O’Connor, Chef de Cuisine || Jennifer Melendrez, Pastry Chef

RESERVATIONS & MENU

Topolo’s “The Food of Oaxaca” Menu:  Far from being Mexican Halloween, Day of the Dead (Día de Muertos) in Oaxaca is a sacred holiday, the most important family gathering of the year. It’s a time to reflect on the sanctity of life and the role of the ancestors in making this world a better place. We offer you a sampling of Oaxacan specialties—ones often found on Day of the Dead altars throughout the state.

> TOPOLO RESERVATIONS

Molote de Abulón • two-tone heirloom corn masa “torpedo” filled with abalone & scallop chorizo.  Smoky Oaxacan pasilla salsa borracha (infused with mezcal), creamy avocado, fresh herb salad.

Caldo de Piedra • Ora King salmon & Florida pink shrimp, Mighty Vine tomatoes, serrano chile, classic Mexican herbs (epazote, cilantro, mint marigold), rich broth.

Tamal Oaxacaqueño • fresh-ground corn masa steamed in banana leaves with coloradito mole, huitlacoche (corn mushroom), black maitake mushroom, black truffle.

Mole Chichilo, Borrego • Grilled, dry-aged lamb loin, mole chichilo (dark chiles, tomatillo & tomato, savory spices), slow-cooked chayote, tangy escabeche of chile de agua, avocado-leaf black beans.

Mole Amarillo, Dulce-Salado •  tender cake infused with classic yellow mole, hoja santa ice cream, guajillo-poached pears, sweetened yellow mole, crisp hoja santa.

Ofrenda de Chocolate • Xoco chocolate mousse (encrusted with Mexican cacao nibs & pumpkin seeds), little chocolate-pinole cakes, calabaza en tacha, marigolds.

ABOUT TOPOLOBAMPO

Rick and Deann Bayless opened Topolobampo in 1989, a few years after opening Frontera Grill. The two restaurants were designed to have the same front door, but that would be one of the few things they would share. If Frontera rocks and claps, Topolo is the sleek, artful sister. She’s also the more adventurous one.

Outstanding Restaurant Award James Beard Foundation 2017
One Star Michelin Guide, 2011–2021
Outstanding Service nominee James Beard Foundation, 2011–2016
Outstanding Restaurant nominee James Beard Foundation, 2002
Good Food 100 2017-2019
Best New Restaurant Esquire, 1991
4 Stars Chicago Magazine
4 Stars Chicago Tribune
Award of Excellence Wine Spectator,  1990-2019

Topolobampo awards

PRIVATE EVENTS

LET US HOST YOUR NEXT FIESTA!

For a more intimate Topolo experience for your group, consider Topolo’s private dining room, The Library. We can accommodate up to 30 guests for magical multi-course meals. It’s just one of our three private event rooms at our Clark Street restaurants. For more information see

CONTACT US

Topolobampo
445 North Clark Street • Chicago, IL 60654